Executive Sous Chef at Intercontinental Hotel Group

Job Summary

As an Executive Sous chef you will oversee the entire kitchen operation including restaurants and the kitchen team by monitoring all food preparation, presentation and delivery over the course of the day.

Responsibilities for the Executive Sous Chef Job

• Fosters positive thinking and motivation within all Kitchen sections by giving active assistance and advice on more effective ways of running the sections.
• In conjunction with the Executive Chef plan activities, promotions, menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
• Guides the Sous Chefs in decision making and judgment.
• Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are adhered to.
• Handle customers’ comments and complaints and take swift corrective action after consultation with the
• Executive Chef, Food and Beverage Director and department head concerned.
• Be responsible for and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations which benefits the Hotel and clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
• Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
• Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
• Assists in the preparation and control of daily and weekly market lists.
• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
• Propose and initiate when approved, new services and products for our guests.
• Control manpower distribution throughout the kitchen, by overseeing the schedule of all sections and make adjustments when necessary.

Qualifications for the Executive Sous Chef Job

• BS degree in Culinary science or arts or related certificate will be an added advantage
• Health and safety and food hygiene certificates
• International culinary experience is key
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with Industry’s best practices
• Working knowledge of various computer software programs (MS Office, POS)
• A flair with ingredients
• An ability to stay calm when the pressure mounts
• Strong leadership skills to motivate the team of Chefs